I’ve been watching cooking videos since i was a child. I’m 46 now and cooking is by far my favourite passion. I have never been more impressed by any chef than I am by the quality and instruction you have given here for free. Thank you so much sir!
I tried so many recipes to make these caramels, but this one is the only one which worked very well! Thank you so much for the recipe! Mine came out very good tasting, but I did cut the recipe in half. The only thing is that mine came out a little too soft! Not complaining but any idea why that happened and how I can make them harder? Thank you very much sir! :) loved it
Nidhi Neelesh of they came out too soft, 1 u could of melted it an cook a little longer or next batch cool 1 to 2 degree more as yes thermometer might be off a little. But his looked really soft as well as his bends easy.
of all the cooking channels on youtube, i've actually learned the most about cooking from you! you have novel and really practical and useful tips. thank you, Bruno!
Bruno Albouze the video wasnt up but a few minutes when i realized OMG i HAVE all the ingredients for this!... so i ran into the kitchen with my laptop and followed instructions....im not confident in my candy thermometer though so im starting to worry LOL
+DDelilahM cool! no worries about the thermometer.. it ends up softer if not cooked enough and harder if over cooked but in both cases it will be good anyways :)
Great recipe. BTW: if you half the amount of sugar and double the amount of cream you (more or less) end up with caramel au beurre salé de Bretagne (or Crème de Salidou as they say on the presqu'île de Quiberon...). Would be an idea for a sequel...
Recipe 0.65 cup (160ml) heavy cream 1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract 1.2 lb (500g) powdered sugar or granulated (powdered sugar is more pure) 5 ounces (160g) European style salted butter (highest quality available) 1 tsp (4g) fleur de sel or Maldon sea salt flakes. Method Heat up heavy cream with vanilla seeds and pod. Cover and let them infuse. Cube butter and set aside along with the salt. Line a 8x8 inch (20cm) cake pan or similar. For the caramel a sec (without water), cook one-third of sugar in a heavy-bottomed saucepan on medium high heat. When it begins to melt, stir with a spatula or a whisk every so often until it turns into amber color. Repeat this step with remaining sugar and continue cooking until the caramel turns into deep amber color and shows no more lumps, reduce the heat - The candy thermometer should now read 345ºF (175ºC) and begin smoking; you don't want to wait too much longer or it will get bitter. Turn off the burner. Pass the hot vanilla infused heavy cream through a sieve to deglaze the caramel. Press down the vanilla bean with a spatula to extract as much flavor as possible. Turn the heat back on, and cook until thermometer reads 250ºF (120ºC). Turn off the heat and add the cubed butter and salt. Stir up mixture until completely smooth. Pour the caramel out into the oiled parchment lined pan and thump it against the counter a few times to get the air bubbles out. Then, allow it to sit, undisturbed for at least 2 hours (overnight is best). When the caramels have set, cover top with wax paper in contact and lift them out of the pan by the parchment paper flaps and flip onto a cutting board. Remove parchments. With a very sharp knife, cut the caramel block in half, then each half in 4 strips. Divide the 8 strips into 8 candies (8x8=64) leaving space between each piece otherwise caramels will reconnect from each other. Sprinkle some fleur de sel if the caramels are served the same day or wrap them without salt; it will melt. Cut squares of wax paper a little longer than your caramels; 3.5x3.5 inch (9x9cm). Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks but they wont last that long with children around!..
Hi! I made a batch of candy caramel. And it tastes amazing. But I have a problem. First it came out too soft ( my fault) then I recook it and It turned out hard and I couldn't cut it into pieces, it's hard like brick. What can I do with it? Can I add cream or butter to soften it?
+Thanh Hà your best bet is to start over again. Make sure you reach the right temperature (120C) after adding the cream. If you don´t, it will be either too soft or too hard. Needless to say, make sure your measurements are correct too. Good luck!
I know the recipe says to add "powdered sugar", but I want to make sure that really means it's the mixture of sugar and cornstarch (sometimes, I see terms like caster sugar or icing sugar and I get a bit confused).
No cornstarch, sucrose only. Granules or powder doesn't matter much. A dry caramel will be quicker to get going with powder, but the end result will be the same.
Bruno, what kind of sugar is that, please? It looks like what we in the USA cask powdered sugar, which has corn starch in it. I've made caramel before but used castor sugar. Thank you for the video and I hope you see my question.
+5uckk This video is all about making it right. I have never suggested to watch Star Wars nor texting to Chewbaccaramel when dealing with caramel. Brown liquid stage is at 320ºF (160ºC) for brittles, croques en bouche and lollipops.. The caramel is a burned sugar anyway but it should be used at 350ºF (180ºC) when the sugar is beginning to break down and form many complex compounds that contribute to a richer flavor... it becomes darker and bitter; around 370ºF (190ºC). Therefore the caramel is at its best at 350ºF (180ºC) - Below that temp? you wont have the same result. This is the real deal cooking channel ;)
+Bruno Albouze Because any homemade caramel I've tasted or made has a slightly scorched taste that store bought caramels don't have. I'm not saying it tastes burned, I've made caramel many times. I still get that slight scorched sugar taste. Not bitter, but just different from store bought.
That was great experience. Not only experience but many joyful faces when my friends tasted it. Thank you so much for this recipe. I have just one question how to do liquid caramel? I need it for Ice Cream.
Thanks for sharing Bruno. I have to get some groceries for this awesome receipe. Plz don't be upset if I also use this receipe to make some incredible English Toffee. Merry Christmas and plz Nourish Your Soul!
Just tried to make these and i think i need help from does who successfully made it for my second chance. I dont use candy thermometer so 1. When sugar is fully melted, how long do you still keep it on fire to get good temperature? I kept for 30-45~ sec. 2. When i poured heavy cream (used 35% fat cream) in to sugar it kinda boiled and increased it size like 5 times, i kept in on very low heat and after about 1min - 2min i turned of heat and put butter in. 3 After like 3minutes of stiring i put everything on the butter paper and disaster... I looked like caramel+oil all the butter was not in the mixture but on it, i mean im waiting now until my caramel will become hard (not sure that will happen) and on top of it i see like 1 millimeter of melted butter.
+penkioleka You really need to use a thermometer for this recipe. All of the temperatures he listed in the video are very important. You must get all the temperatures correct for success.
I love this! Did you use powdered sugar? My pastry chef did not teach me this way. Sugar crystallizes and I take to soft ball stage. Je taime! Either way
i've recently made caramel by melting sugar (and browning it) and adding balsamic vinegar and a splash of milk. it sounds freaky, but works well. i assume, you could just use raspberry balsamic vinegar? or make your own intensely boiled down raspberry-syrup?
Hah, I cooked my sugar to 175C and then the caramel to 125C and I now have a bitter batch of gloopy caramel that won't set, or flow, but droop. Will try again, but cook the sugar to around 160-165C, hoping it atleast won't be bitter if I fail again 💁♀️
Salut Bruno, mon caramel à sec est tout le temps foiré, soit c'est pas assez fort et rien ne fond ou ça fait des aggloméras et quand j'augmente le feu tout fond à peu près mais le caramel est trop fait et il devient amer au gout : y'a t'il une solution ? car dans ta video tout semble facile mais ça ne l'est pas vraiment
You can cook caramel up to 360F - 375F or 182C - 190C and end up with a very intense dark caramel flavour. Any temperature higher than that will sure burn your caramel.
Chef - would it be possible for you to do a video showing how to make fruit caramels - raspberry, passion fruit, etc. - similar to Jacques Genin? Merci beaucoup.
+Steve Filiczkowski just follow the recipe and what the video says about and you will succeed. We do not improvise while dealing with caramel. If it ended up lumpy it's because it was lumpy when you add the cream, so don't expect miracle!
This channel deserves so much more attention. This man is extremely talented and his work is beautiful. He creates art, not just food.
I’ve been watching cooking videos since i was a child. I’m 46 now and cooking is by far my favourite passion. I have never been more impressed by any chef than I am by the quality and instruction you have given here for free. Thank you so much sir!
This recipe is great!
I followed the no water method and it worked perfectly.
Simple but so good.
You are the man Bruno!
Matt Lamb I'm so scared to make these
Was that confectioner sugar? Idk why I've never thought to do that. Can't wait to try r
These out!
this is better than the new star wars
+Anne Lynguris Chewbaccaramel
This comment is still relevant 3 years later.
This comment aged will
@@BrunoAlbouze hey can I put this over popcorn. 😋
Omg he sounds just like Lumier from the animated Beauty and the Beast. Love it.
I tried so many recipes to make these caramels, but this one is the only one which worked very well! Thank you so much for the recipe! Mine came out very good tasting, but I did cut the recipe in half. The only thing is that mine came out a little too soft! Not complaining but any idea why that happened and how I can make them harder? Thank you very much sir! :) loved it
Nidhi Neelesh of they came out too soft, 1 u could of melted it an cook a little longer or next batch cool 1 to 2 degree more as yes thermometer might be off a little. But his looked really soft as well as his bends easy.
I think I’m going to add a little corn starch
@@brusselsprout5851 🤔
of all the cooking channels on youtube, i've actually learned the most about cooking from you! you have novel and really practical and useful tips. thank you, Bruno!
ok its now cooling on the counter.... i hope i did it all perfectly... I was so scared i was actually sweating while making it! xo thank you Bruno!
+DDelilahM already?? wow.. I am amazed :) keep me posted!
Bruno Albouze the video wasnt up but a few minutes when i realized OMG i HAVE all the ingredients for this!... so i ran into the kitchen with my laptop and followed instructions....im not confident in my candy thermometer though so im starting to worry LOL
+DDelilahM cool! no worries about the thermometer.. it ends up softer if not cooked enough and harder if over cooked but in both cases it will be good anyways :)
Bruno Albouze
Yikes... its been a few hours and they are still VERY soft.... :(
+DDelilahM No worries, you can recook it to the right temperature.
I CANNOT stop binge watching you....YOU do EVERYTHING well!
Oh Bruno, I have no idea how, but you've made my favourite treat better than I've ever imagined it. Gorgeous!
if i wasnt so tired everyday working at the bakery, i would make this. i did a couple years ago, but mine were apple cider caramels.....so good!!
Hope we enjoyed it? I almost fainted when you were cutting into small squares.
skylilly1 😂😂😂😂
Wow. This was so intense to watch 😳
I WILL BE MAKING THESE, MY FAVORITE CANDY TO EAT IS A GOOD CARAMEL WITH RAW HUNKS OF PECANS ON THEM.. THE COMBO IS FANTASTIC!
Bruno can you substitute the heavy cream for half and half cream? Or whipping cream?
OMG this is SO dramatic, I’m living for his narration 🤣🤣🤣
Me tooo😂😂😂😂
That sounds so amazing!!! Your voice should be a new Disney character
Vyeyllah he sounds exactly like Lumier lol
@Bruno Albouz
how much time the caramels could be stored in and out of the refrigerator?
Hey Bruno - what about when you dont have salted butter available? How much salt should you use?
how he says caramel .. !!!!
+Katrín Birgisdóttir The french pronounciation :)
You are wonderful and I am very impressed by the manner of presentation in addition to the high-taste in cooking
Can I use it for soft centered cookies?
Dear Bruno per muffin the blueberry can I use strabury instead of blueberry thanks
Great recipe. BTW: if you half the amount of sugar and double the amount of cream you (more or less) end up with caramel au beurre salé de Bretagne (or Crème de Salidou as they say on the presqu'île de Quiberon...). Would be an idea for a sequel...
This recipe is by far the BEST caramel recipe out there!
Oh my God! How did I miss this over Christmas?!? I think this will be on point for Valentine's Day. Sehr Lecker!
Hi Bruno, what's the difference between powder sugar and caster sugar when making caramel?
+MrValenzio here: www.brunoskitchen.net/blog/post/salted-caramel
Hi Bruno,
How are you?
I can't find heavy cream. Can I use double cream instead?
+Jenny Legaspi probably not.
Hi Bruno, could u kindly share the full recipe again? Seems its not on your website anymore. Can’t wait to try this recipe, Thank you!
Recipe
0.65 cup (160ml) heavy cream
1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract
1.2 lb (500g) powdered sugar or granulated (powdered sugar is more pure)
5 ounces (160g) European style salted butter (highest quality available)
1 tsp (4g) fleur de sel or Maldon sea salt flakes.
Method
Heat up heavy cream with vanilla seeds and pod. Cover and let them infuse. Cube butter and set aside along with the salt. Line a 8x8 inch
(20cm) cake pan or similar. For the caramel a sec (without water), cook one-third of sugar in a heavy-bottomed saucepan on medium high heat.
When it begins to melt, stir with a spatula or a whisk every so often until it turns into amber color. Repeat this step with remaining sugar and
continue cooking until the caramel turns into deep amber color and shows no more lumps, reduce the heat - The candy thermometer should now
read 345ºF (175ºC) and begin smoking; you don't want to wait too much longer or it will get bitter. Turn off the burner. Pass the hot vanilla infused
heavy cream through a sieve to deglaze the caramel. Press down the vanilla bean with a spatula to extract as much flavor as possible. Turn the
heat back on, and cook until thermometer reads 250ºF (120ºC). Turn off the heat and add the cubed butter and salt. Stir up mixture until
completely smooth.
Pour the caramel out into the oiled parchment lined pan and thump it against the counter a few times to get the air bubbles out. Then, allow it to
sit, undisturbed for at least 2 hours (overnight is best). When the caramels have set, cover top with wax paper in contact and lift them out of the
pan by the parchment paper flaps and flip onto a cutting board. Remove parchments. With a very sharp knife, cut the caramel block in half, then
each half in 4 strips. Divide the 8 strips into 8 candies (8x8=64) leaving space between each piece otherwise caramels will reconnect from each
other. Sprinkle some fleur de sel if the caramels are served the same day or wrap them without salt; it will melt. Cut squares of wax paper a little
longer than your caramels; 3.5x3.5 inch (9x9cm). Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room
temperature for about two weeks but they wont last that long with children around!..
Your food, savoury & sweet is not only delicious but it's a work of art.🥗🍰
what's the size of your baking pan?
powdered sugar i use contain starch is it ok?
Can you use regular table salt?
+Thatcutechick14 not recommended
I'm crying....love the voice over! Thought he was a AXE Deodorant narrator......."That is exxxactly, What you wan't". :) Made my day!
can we use caster sugar
Is there a way to do this without the use of candy thermometer?
Hi Bruno! I dont have Thermometer, how much Time should i cook the Caramel whit the cream before incorporate the butter?
Great recepi, thanks!
Hi! I made a batch of candy caramel. And it tastes amazing. But I have a problem. First it came out too soft ( my fault) then I recook it and It turned out hard and I couldn't cut it into pieces, it's hard like brick. What can I do with it? Can I add cream or butter to soften it?
+Thanh Hà your best bet is to start over again. Make sure you reach the right temperature (120C) after adding the cream. If you don´t, it will be either too soft or too hard. Needless to say, make sure your measurements are correct too. Good luck!
Maybe you could melt it again and put almonds or walnuts or hazelnuts
can i use good vanilla-essence instead of the actual vanilla bean?
Bruno How long in advance can I make it. If I store it in a container how long will it last
Love all your videos! Would this recipe be good for caramel dipped apples? Thank you.
Can i use regular whipping cream instead of heavy cream for this?? Please reply 😭
Sir you have such an excellent voice!
Can I use double cream (48 % fat) in this recipe. Will it works?
Yes but don't add butter
just finished making and it's cooling but mine looks slightly darker hope it's okay
In America, the powdered sugar we can buy often has cornstarch added to prevent clumping. Will this be a problem for this recipe?
Nick Huang no
Bruno, you're my hero!
Great recipe, easy to follow and the results are ridiculously good!
thanks Bruno!
I know the recipe says to add "powdered sugar", but I want to make sure that really means it's the mixture of sugar and cornstarch (sometimes, I see terms like caster sugar or icing sugar and I get a bit confused).
No cornstarch, sucrose only. Granules or powder doesn't matter much. A dry caramel will be quicker to get going with powder, but the end result will be the same.
Could you roast some Hazel nuts or almonds in the same pan before adding the sugar?
Some people say if you add nuts, chop fine then you do not need to roast as the heat from the caramel will do that for you. Just saying.
Thank you Chef Bruno! Amazing voice, presentation, recipe and video! New subscriber!
Bruno, what kind of sugar is that, please? It looks like what we in the USA cask powdered sugar, which has corn starch in it. I've made caramel before but used castor sugar.
Thank you for the video and I hope you see my question.
Lisa Hinton it’s powdered sugar (confectioners sugar) :)
omg just made them... they are in the fridge... Im sooo excited😍😍 and afraid that I did mistakes... but it smells soooo good
how was the candy??
Does it have that slightly scorched taste?
+Lee McLaurin why? I dont get it
+Lee McLaurin
If you burn the sugar it will have burned taste, that's why caramel needs your undivided attention, because it is oh so special
+5uckk This video is all about making it right. I have never suggested to watch Star Wars nor texting to Chewbaccaramel when dealing with caramel. Brown liquid stage is at 320ºF (160ºC) for brittles, croques en bouche and lollipops.. The caramel is a burned sugar anyway but it should be used at 350ºF (180ºC) when the sugar is beginning to break down and form many complex compounds that contribute to a richer flavor... it becomes darker and bitter; around 370ºF (190ºC). Therefore the caramel is at its best at 350ºF (180ºC) - Below that temp? you wont have the same result. This is the real deal cooking channel ;)
+Bruno Albouze I agree
+Bruno Albouze Because any homemade caramel I've tasted or made has a slightly scorched taste that store bought caramels don't have. I'm not saying it tastes burned, I've made caramel many times. I still get that slight scorched sugar taste. Not bitter, but just different from store bought.
I couldnt focus on your cooking ...your voice took me across galaxy
That is some GORGEOUS food porn 😮😮😮
Blahahahaha
Your very sad!!
Its so hard not to disturb the candy for two hours.... I tried a little off of the whisk and I'm addicted.
+thomas cocker lol
The whisk got me too! God damn whisk!
Bruno I made it but it tasted bitter.what did I do wrong? and what should I do?
That was great experience. Not only experience but many joyful faces when my friends tasted it. Thank you so much for this recipe. I have just one question how to do liquid caramel? I need it for Ice Cream.
Thanks for sharing Bruno. I have to get some groceries for this awesome receipe. Plz don't be upset if I also use this receipe to make some incredible English Toffee. Merry Christmas and plz Nourish Your Soul!
Fleur De Sel Is *AMAZING* 😍🤤😍🤤
OMG...
I have so many feelings. Im hungry, turned on, excited..... this is no regular cooking video!!!
🤩🤩😁💜💜💦
I am for sure subscribing Bruno 🍬
What did the expression in the end mean??
Just tried to make these and i think i need help from does who successfully made it for my second chance. I dont use candy thermometer so 1. When sugar is fully melted, how long do you still keep it on fire to get good temperature? I kept for 30-45~ sec. 2. When i poured heavy cream (used 35% fat cream) in to sugar it kinda boiled and increased it size like 5 times, i kept in on very low heat and after about 1min - 2min i turned of heat and put butter in. 3 After like 3minutes of stiring i put everything on the butter paper and disaster... I looked like caramel+oil all the butter was not in the mixture but on it, i mean im waiting now until my caramel will become hard (not sure that will happen) and on top of it i see like 1 millimeter of melted butter.
+penkioleka You really need to use a thermometer for this recipe. All of the temperatures he listed in the video are very important. You must get all the temperatures correct for success.
Nice, they look good. Bruno any chance you can show us a licorice version.
Oh my goodness, is it just me or has anyone else been in a kind of trance listening to him speak !! I lost track of what he is doing 😂😂
Hi Bruno, can you show us your way of making homemade toffee/butterscotch chips that can be used for baking?
Just made it tonight and can't wait to cut the bonbons tomorrow!
Looks great and I like that there’s no corn syrup!
We can't get fleur de Sal here in Australia 🙁 that looks delicious
+FitAnge S I buy mine online - You can find anything you want online :)
+Bruno Albouze oh yea of course Amazon but some times they don't ship a lot of food things here. I will check it out thank you
Can you put alcohol in these?
I love this! Did you use powdered sugar? My pastry chef did not teach me this way. Sugar crystallizes and I take to soft ball stage. Je taime! Either way
Pls can you mention the measurement. Thank you sir
May i get the recepi pls
How would I make raspberry caramels?
i've recently made caramel by melting sugar (and browning it) and adding balsamic vinegar and a splash of milk. it sounds freaky, but works well. i assume, you could just use raspberry balsamic vinegar? or make your own intensely boiled down raspberry-syrup?
Impressionante a voz ao narrar. Um Q de suspense de filme 😄👏
Wow chef it's mouthwatering😋😋😋
Bruno, man, I love you! I wish I was a professional chef 👨🍳 like you. Instead I work in retail and I hate it 😞. I am so miserable.
Ok so are we not gonna talk about how intense the background music is?
Children safe around Caramel. Love Children. It's Adults that have an attitude
Felicidades al mejor chef Bruno Albouze...siempre creativo divertido e inovando gracias por cruzarse en mi camino
Hah, I cooked my sugar to 175C and then the caramel to 125C and I now have a bitter batch of gloopy caramel that won't set, or flow, but droop. Will try again, but cook the sugar to around 160-165C, hoping it atleast won't be bitter if I fail again 💁♀️
I love his voice😂😂😂😂
in deed love the caramel and hes voice!
Maija Mansnerus
Me *TOO*
Hi from Ontario, Canada
💜❣💜
So the thermometer it’s very important we must to get it
🎛I'm digging his theatrical approach 🎛
Why do you use powdered sugar
+crystal kan more pure and cheapest than coke ;)
God, you're amazing!
Love your video recipes!
Salut Bruno, mon caramel à sec est tout le temps foiré, soit c'est pas assez fort et rien ne fond ou ça fait des aggloméras et quand j'augmente le feu tout fond à peu près mais le caramel est trop fait et il devient amer au gout : y'a t'il une solution ? car dans ta video tout semble facile mais ça ne l'est pas vraiment
In my country we have not heavy cream only single cream?? What can I do???
What is the percentage of fat ?
Can someone give me the recipe, the site is not working and I don’t know the quantity of the ingredients. Please
that's looking perfect 😍😍 great job chef
345 degrees Fahrenheit? Did I really hear that correctly? I tried making a caramel sauce the other day and it started burning around 300 F.
You can cook caramel up to 360F - 375F or 182C - 190C and end up with a very intense dark caramel flavour. Any temperature higher than that will sure burn your caramel.
thank you very much for your recipes
Chef - would it be possible for you to do a video showing how to make fruit caramels - raspberry, passion fruit, etc. - similar to Jacques Genin? Merci beaucoup.
Could I double this recipe?
This guy is AMAZING.
is it the same for caramel sauce....whats the diference
moja poka more cream, less cooking time.
Mine came out real lumpy any ideas why? Thanks in advance.
+Steve Filiczkowski just follow the recipe and what the video says about and you will succeed. We do not improvise while dealing with caramel. If it ended up lumpy it's because it was lumpy when you add the cream, so don't expect miracle!
lol thanks Chef I was hoping for a miracle :)
You are too kind! You're giftng me the Global GF 35 knife?! I can't thank you enough! LOL